Sanghuangporus baumii, is a widely used medicinal fungus. The polyphenols extracted from this fungus exert antioxidant, anti-inflammatory, and hypoglycemic effects. In this study, polyphenols from the fruiting bodies of S. baumii were obtained using the deep eutectic solvent (DES) extraction method. The factors affecting the extraction yield were investigated at different conditions. Based on the results from single-factor experiments, response surface methodology was used to optimize the extraction conditions. The scavenging ability of the polyphenols on •OH, DPPH, and ABTS⁺ was determined. The results showed that the DES system composed of choline chloride and malic acid had the best extraction yield (6.37 mg/g). The optimal extraction parameters for response surface methodology were as follows: 42 min, 58 ℃, 1:34 solid–liquid (mg/mL), and water content of 39%. Under these conditions, the yield of polyphenols was the highest (12.58 mg/g). At 0.30 mg/mL, the scavenging ability of the polyphenols on •OH, DPPH, and ABTS⁺ was 95.71%, 91.08%, and 85.52%, respectively. Thus, the method using DES was more effective than the conventional method of extracting phenolic compounds from the fruiting bodies of S. baumii. Moreover, the extracted polyphenols exhibited potent antioxidant activity.

Antrodia cinnamomea, a renowned rare medicinal fungus in China, is rich in active components, exhibiting pharmacological effects, such as liver protection, hypoglycemic activity, and anti-tumor properties. Aiming to address the lack of horizontal comparative studies on volatile components of A. cinnamomea under different culture methods and the limitations of traditional detection methods, this study investigated the mycelia of A. cinnamomea cultured by solid-state culture (SAC), liquid culture (LAC), and dish culture (DAC). The flavor profiles were comprehensively evaluated using a combination of electronic tongue (E-tongue), electronic nose (E-nose), gas chromatography–ion mobility spectrometry (GC-IMS), and multivariate statistical methods. Results from E-tongue and E-nose showed distinct flavor profiles among the three culture methods. A total of 75 volatile compounds were detected by GC-IMS, among which esters, alcohols, and ketones were the main components, accounting for 62.7%. Partial least squares discriminant analysis (PLS-DA) identified 41 characteristic volatile compounds, and cluster heatmaps and orthogonal partial least squares discriminant analysis (OPLS-DA) further validated the metabolic preferences among culture methods. These findings provide a scientific basis for improving A. cinnamomea product quality through targeted flavor enhancement, support the development of standardized functional foods, and establish a flavor fingerprint for authenticity assessment, advancing the high-value utilization of this medicinal fungus.